Lemon Chicken

1 Chicken (3 1/2 to 4 pounds)
1 Onion stock with 2 cloves
2 Celery stalks with tops
1 Carrot
Several Parsley sprigs
2 tsp Salt
few Peppercorns, crushed
1 thick slice of Lemon
peel from 1 Lemon , slivered and blanched
juice of 1 Lemon
1/4 cup dry Sherry
1 cup heavy cream
2 egg yolks

Place the chicken with the onion, celery, carrot, parsley, salt , peppercorns 
and the slice of lemon in a large heavy kettle. Add enough water to cover 
the chicken. Place over a low heat and bring to boil slowly. Cover, then 
simmer for approximatley 1 1/4 hours, until chicken is tender when pierced 
with a fork. Cool the chicken right in the stock.

Remove the cold chicken from the broth, pull off all the meat in large 
pieces, and discard the skin, fat and gristle. Toss the carcass and bones 
back into the broth, bring to boil pver a high heat, and boil until sauce 
has reduced to about 2 cups. Strain through a fine sieve or several layers 
of cheesecloth wrung out in cold water. Place back over the heat, add the 
slivered lemon peel, lemon juice and sherry. Cook for 5 minutes. Then taste 
for seasoning; it may need some salt.

Meanwhile, cut the chicken meat into long slender pieces. Combine the cream 
and yolks. Combine with the broth and cook very slowly, whipping constantly, 
until the sauce thickens slightly. Arrange the chicken pieces in a proper 
serving dish (oblong would be nice), pour the lemon sauce over it, and 
refrigerate. Serve very cold. Serves 4 or 5.